Traditional Ukrainian Borscht

This Ukrainian borscht recipe brings together tender beef, beetroot, cabbage, and potatoes in a rich, deeply coloured broth with a balanced sweet-and-sour finish. Learn how to make traditional Ukrainian borscht at home, from the slow-simmered broth to the beetroot zazharka, then serve it with sour cream and homemade garlic pampushky.

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Hey folks – I hope you all are doing well!

If you’ve tried my Chicken Borscht, you’ll know I already have a borscht recipe on the blog. That version is a simplified take, though, and I wanted to make a more traditional Ukrainian borscht recipe with a rich beef broth, plenty of beetroot, cabbage, potatoes, and a flavourful beetroot zazharka.

Ukrainian food is something I genuinely love, from homemade pampushky to hrechaniks and sweet Ukrainian shulicks. Borscht is especially fascinating because it can look and taste quite different from one household or region to another. For this Ukrainian borscht recipe, I wanted a hearty red version with a deep ruby colour, tender vegetables, and enough acidity to balance the natural sweetness of the beetroot. So, let’s dive into!

Traditional Ukrainian Borscht: A Dish With Many Traditions

A Ukrainian Tradition Passed Down Through Generations

In Ukraine, borscht is the kind of dish that can be served for an ordinary family lunch just as easily as for a holiday meal or a family gathering. Many people grow up eating it, and over time, every household develops its own habits and preferences. Some like a richer broth, others prefer more beetroot or a little extra acidity, and everyone seems to have their own idea of what makes a good bowl of borscht.

Recipes are often passed down by simply cooking together. You watch your mother or grandmother prepare the soup, learn a few tricks along the way, and eventually start making it your own. Not every detail is written down or measured precisely, and small changes happen from one generation to the next. That’s one of the things I find interesting about traditional dishes like borscht: there isn’t just one way to make them, and those family variations are part of the tradition.

In 2022, UNESCO inscribed the Culture of Ukrainian borscht cooking on its List of Intangible Cultural Heritage in Need of Urgent Safeguarding. The recognition focuses on preserving the knowledge, practices and community traditions surrounding the dish. It does not establish one official recipe; instead, it highlights the importance of keeping this living culinary tradition alive and passing it on to future generations.

Ukrainian Borscht: No Single Recipe, Even Within Ukraine

Traditional Ukrainian borscht varies from household to household, and there is no single formula followed throughout the country. The choice of meat or vegetable broth, the proportions of beetroot and cabbage, the cooking sequence and the final balance of flavours all depend on family habits, regional preferences and available ingredients.

Even the treatment of the beetroot can differ. Some cooks simmer it with tomato paste and an acidic ingredient, while others use different techniques to develop its colour and flavour. Vinegar, lemon juice or fermented beet juice may contribute acidity, and the amount of sweetness can vary, too. Some versions are thick and hearty; others have a lighter broth.

A recognisable traditional style does not require every household to use identical ingredients or measurements. This Ukrainian borscht recipe follows one established approach, using beef broth, beetroot, cabbage, potatoes and a sautéed vegetable base. It reflects a traditional way of preparing the soup, not a definitive formula for every Ukrainian family.

Regional Variations Across Ukraine

Borscht also changes with the season, locality and ingredients available to the cook. Some well-known variations include:

• Red borscht: Beetroot-based versions made with meat or vegetable broth, often including cabbage, potatoes and other vegetables.
• Green borscht: A seasonal soup commonly prepared with sorrel and other leafy greens, giving it a fresh, tangy flavour.
• Cold borscht: Chilled beetroot-based soups served in warmer weather, with ingredients and garnishes varying by preparation.
• Local and seasonal versions: Depending on the region and household, borscht may include mushrooms, beans, sweet peppers, dried fruit (e.g. prunes) or dumplings.

These variations are part of what makes Ukrainian borscht so enduring. Rather than belonging to one fixed recipe, it adapts to local ingredients, family traditions and changing seasons while remaining a familiar part of Ukrainian food culture.

Borscht Beyond Ukraine

Borscht is also part of the wider culinary traditions of Eastern and Central Europe, including Polish, Belarusian, Lithuanian, Romanian and Moldovan cuisines, as well as Jewish food traditions in the region. These related soups have developed their own names, ingredients, preparation methods and serving customs over generations. While they may share certain ingredients and techniques, each tradition has its own character.

What Makes This Traditional Red Borscht Distinctive?

This version stands out for its broth, generous beetroot, and separately cooked zazharka.

• Broth first. Slow-simmered beef gives the vegetables a savoury base.
• Deep colour. Extra beetroot creates a rich ruby shade and a fuller earthy flavour.
• Layered flavour. The zazharka softens the vegetables and balances sweetness with acidity.

A Rich Beef Broth and a Generous Amount of Beetroot

The beef broth is the foundation of this version. Bone-in beef simmers slowly with onion and simple seasonings, creating a savoury base that carries the vegetables without overwhelming them. Three medium or large beets give the soup a deeper colour and a pronounced earthy sweetness.

• The beef. Bone-in beef contributes flavour to the broth; once tender, the meat is shredded or cubed and returned to the pot.
• The beetroot. I use a generous amount for a deep ruby colour and a clear beetroot flavour.
• The vegetables. Cabbage and potatoes make the soup substantial, while carrots add gentle sweetness.

Zazharka: Building Flavour Before the Vegetables Meet the Broth

In this Ukrainian borscht recipe, the onion, carrot, and beetroot are cooked separately before being added to the broth. This vegetable mixture is known as zazharka. Softening the vegetables first develops their flavour and helps the beetroot blend into the soup rather than taste raw or harsh.

Tomato paste adds savoury depth, while apple cider vinegar and a small squeeze of lemon juice brighten the beetroot. A little sugar rounds out the acidity without making the soup sweet. I use olive oil for the zazharka instead of sunflower oil or lard.

A Simple Finish With Traditional Accompaniments

The soup is finished with a short simmer and a little resting time, not a handful of extra garnishes. That restrained finish is part of what makes this Ukrainian borscht recipe feel hearty without becoming fussy. I leave raw garlic and dill out of the pot, letting the broth, beetroot, cabbage, and potatoes remain the focus.

• Sour cream or smetana. A spoonful adds cool creaminess and softens the tang.
• Garlic pampushky. Homemade Ukrainian pampushky bring the garlic flavour and are ideal for dipping into the broth. Pampushky Recipe – Ukrainian Garlic Bread.

A Few Personal Touches in My Version

While this recipe follows a traditional approach to Ukrainian borscht, I’ve made a few choices based on my own preferences:

• Olive oil: I use olive oil for the vegetable base instead of sunflower oil or lard.
• Balanced acidity: Apple cider vinegar and a small squeeze of lemon juice give the beetroot mixture a pleasant tang.
• Garlic on the side: Rather than adding raw garlic directly to the soup, I serve the borscht with homemade garlic pampushky.

These are personal choices rather than rules. The beauty of borscht is that recipes can vary while still reflecting the same rich culinary tradition.

Ingredients You’ll Need For Traditional Ukrainian Borscht Recipe

For this Ukrainian borscht recipe, the ingredient list is familiar, but each component has a purpose. The extra beetroot builds colour and flavour, while vinegar and lemon keep the sweetness from becoming flat.

• Bone-in beef. The base for a rich, savoury broth.
• Cold water. Used to start the broth and extract flavour as the beef simmers.
• Yellow onion. One whole onion seasons the broth; another, finely diced, forms the base of the zazharka.
• Bay leaves and black peppercorns. Simple aromatics that season the broth without overpowering it.
• Salt. Seasons the broth and can be adjusted again at the end.
• Beetroot. Peeled and shredded or julienned for the soup’s signature ruby colour.
• Carrots. Grated and cooked with the onion to add gentle sweetness.
• Yellow potatoes. Cubed so they cook evenly in the broth.
• Green cabbage. Thinly shredded for the familiar texture and body of Ukrainian beetroot soup.
• Tomato paste. Adds savoury depth and rounds out the flavour of the beetroot.
• Apple cider vinegar and lemon juice. Provide the bright acidity that balances the sweet earthiness of the beets.
• Sugar. Used sparingly to round out the acidity.
• Olive oil. Used to soften the vegetables and cook the zazharka.
• Sour cream or smetana. For serving.
• Garlic pampushky. The traditional-style garlic buns I like alongside the soup.

How To Make Traditional Ukrainian Borscht

This Ukrainian borscht recipe has four main stages: simmer the beef broth, prepare the beetroot zazharka, cook the cabbage and potatoes, then combine everything and let it rest. The method keeps each component distinct until the final simmer.

Step 1: Prepare the Beef Broth

Place 1½–2 lb (680–900 g) bone-in beef in a large pot with 3 quarts (about 2.8 litres) cold water. Add one whole yellow onion, two bay leaves, 1 teaspoon whole black peppercorns, and 1 tablespoon salt. Bring to a boil, skim off any foam, then reduce the heat and simmer partially covered for 1½–2 hours, until the beef is tender.

Remove the beef and set it aside until cool enough to handle. Discard the onion and strain the broth. Shred or cube the beef, removing any bones or tough connective tissue, then return the broth to the pot.

Step 2: Prepare the Beetroot Zazharka

For this Ukrainian borscht recipe, cook the vegetables for the zazharka separately instead of adding them raw to the broth.

• Soften the onion. Heat 2–3 tablespoons olive oil in a large skillet over medium heat. Add one finely diced large yellow onion and cook for about 5 minutes.
• Add the carrot. Stir in two grated medium carrots and cook for another 5 minutes, until softened.
• Season the beetroot. Add three peeled and shredded or julienned beets, 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, a small squeeze of lemon juice, and 1 teaspoon sugar.
• Cook gently. Cover and simmer over low heat for 10–12 minutes, stirring occasionally so the vegetables soften evenly and don’t catch on the bottom.

The beetroot should begin to soften but does not need to be completely tender at this stage. The vinegar and lemon add brightness, while the sugar rounds out the acidity.

Step 3: Cook the Potatoes and Cabbage

Bring the strained broth back to a gentle simmer. Add three cubed medium yellow potatoes and half a head of thinly shredded green cabbage. Cook for 10–15 minutes, or until the potatoes are tender. Cutting the potatoes into reasonably even pieces helps them cook at a similar rate.

Step 4: Combine, Adjust, and Rest

Return the beef to the pot, then add the beetroot zazharka. Simmer for another 5–7 minutes so the flavours come together. Taste and adjust the salt and acidity if needed. The finished soup should be earthy and savoury, with gentle sweetness from the vegetables and a noticeable but balanced tang.

Cover the pot and let it rest for at least 20 minutes before serving. This short pause allows the broth and vegetables to settle together. The flavour can become even more rounded after refrigeration and reheating the next day.

Practical Tips for Deep Colour and Balanced Flavour

The goal is not to make the soup sharply sour or sugary. It is to keep the beetroot’s earthiness, the savoury broth, and the acidity in balance.

• Keep the heat gentle. Once the broth is simmering, avoid a hard boil. A gentle simmer helps the beef become tender without making the pot turbulent.
• Don’t rush the zazharka. Give the onion and carrot their full cooking time, then soften the beetroot over low heat. Stir occasionally to prevent sticking.
• Balance the acidity. In this Ukrainian borscht recipe, apple cider vinegar provides the main tang, while lemon adds a fresher edge. Taste before adding more.
• Use sugar sparingly. It should round out the acidity, not make the soup taste sweet.
• Let it rest. Leave the soup covered for at least 20 minutes after cooking to help the flavours come together.
• Expect a vivid colour. The extra beetroot is intentional. It gives this red borscht a deep ruby appearance and a fuller beet flavour.

Serving Traditional Ukrainian Borscht

For this Ukrainian borscht recipe, I keep the finishing touches simple. Serve the soup hot, with sour cream or smetana stirred into each bowl or spooned on top. Its cool creaminess complements the earthy beetroot and softens the acidity. Sour cream for borscht is a familiar pairing for a reason.

I like to serve the soup with homemade pampushky, the soft Ukrainian garlic buns that are wonderful for dipping into the broth. Since I leave raw garlic and dill out of the soup itself, the garlic flavour comes from the pampushky instead.

• For a simple meal. Serve a bowl of borscht with one or two pampushky.
• For a heartier table. Add rye bread or another savoury side, keeping the soup as the centrepiece.

Storage, Freezing, and Reheating

Borscht is a useful make-ahead soup because its flavour settles as it rests. If you make this Ukrainian borscht recipe ahead, cool leftovers promptly and transfer them to airtight containers.

• Refrigerate. Keep leftovers chilled and enjoy within 3–4 days.
• Freeze. Freeze portions in airtight, freezer-safe containers for up to 2–3 months. The potatoes and cabbage may soften a little after thawing.
• Reheat gently. Warm the soup on the stovetop over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water or broth if it has thickened.
• Add toppings later. Keep sour cream and pampushky separate, adding them when serving rather than before storing or freezing.

If you plan to freeze a batch, leave some room at the top of each container for expansion. Thaw portions in the refrigerator overnight for more even reheating.

More Beetroot Recipes to Try

If you enjoy beetroot, there are plenty of ways to use it beyond a bowl of red borscht. Here are a few more recipes from the blog:

• Beetroot Horseradish Soup
• Vinegret Salad – Eastern European Beetroot and Potato Salad
• Beetroot and Bean Stew – Earthy, Hearty One-Pot Recipe
• Beetroot Horseradish Dip – An Eastern European Condiment
• Creamy Beetroot Dip with Caraway and Dill

I’d love for you to try this recipe for Ukrainian borscht. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!